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Free glutamine as a major precursor of brown products and fluorophores in Maillard reaction systems

机译：游离谷氨酰胺是美拉德反应体系中棕色产物和荧光团的主要前体

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Glutamine is one of the most abundant free amino acid found in raw food.In this study,the contribution of free glutamine to non-enzymatic browning and fluorescence was investigated using an aqueous model system with methylglyoxal.The results indicated that glutamine contributed to the Maillard reaction via two pathways.First,the hydrolysis of the amide bond of glutamine led to the release of ammonia which was implicated in the formation of brown color and fluorescence.Among other nitrogen donors tested(asparagine,glutamic acid and urea)our results demonstrated that free glutamine was a major source of ammonia during heating.When heated at 120 and 180 deg C,100% of ammonia was released from glutamine after 60 and 10min,respectively.The second pathway involved a direct Maillard reaction with the alpha-amino group of glutamine.Both pathways led to a rapid and complete destruction of glutamine when heated in the model systems.With reference to the Maillard browning(absorbance at 420nm)glutamine turned out to be the most reactive amine,followed by asparagine,glutamate,ammonia and urea.Maximum fluorescence(excitation and emission wavelengths at 330 and 450nm,respectively)was also observed with glutamine followed by urea and ammonia.Overall this study suggested that free glutamine predominantly contributes to the color and fluorescence formations of foodstuffs.
机译：谷氨酰胺是生食品中最丰富的游离氨基酸之一。在这项研究中，使用含甲基乙二醛的水模型系统研究了游离谷氨酰胺对非酶促褐变和荧光的贡献。结果表明，谷氨酰胺对美拉德有贡献反应通过两个途径进行。首先，谷氨酰胺的酰胺键水解导致氨的释放，这与棕色和荧光的形成有关。在其他供氮体（天冬酰胺，谷氨酸和尿素）中，我们的结果表明：游离的谷氨酰胺是加热过程中氨的主要来源。在120和180℃下加热时，分别在60和10分钟后从谷氨酰胺中释放出100％的氨。第二个途径涉及直接与美拉德反应的α-氨基在模型系统中加热时，这两种途径都会导致谷氨酰胺的快速，完全破坏。参考美拉德褐变（420nm处的吸光度）胺是最活泼的胺，其次是天冬酰胺，谷氨酸盐，氨和尿素。谷氨酰胺，尿素和氨水也分别观察到最大荧光（分别在330和450nm处的激发和发射波长）。游离谷氨酰胺主要有助于食品的颜色和荧光形成。

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